I am curious if anyone has any experience w/ "quick smoking" meat? Many very succesful BBQ joint use this method. I have heard that this entails smoking to approx. 160*, covering w/ juice in the pan and cranking the heat up to 300*-350* for the remainder of the time. From what I hear, the Q turns out just as good as low and slow. I know for most of us the fun is in the smoke. I was just thinking from the commercial side if you were in a time crunch this would be helpful. Any thoughts??